Carrot Lox

Marinate carrot ribbons in a savory mixture of caper brine, dill, and smoked paprika to create a lox deliciously similar in texture and flavor to salmon lox, but in way less time! Piled onto bagels with all the fixings or served with a charcuterie board, it’s just as g... Marinate carrot ribbons in a savory mixture of caper brine, dill, and smoked paprika to create a lox deliciously similar in texture and flavor to salmon lox, but in way less time! Piled onto bagels with all the fixings or served with a charcuterie board, it’s just as good as the “real thing.” Read More Read Less
15m
PREP TIME
40m
COOK TIME
8
INGREDIENTS

Ingredients 4 Servings

  • 1 pound medium unpeeled carrots, scrubbed clean, ends trimmed
  • 2 tablespoons salt
  • 2 tablespoons brine from capers
  • 2 tablespoons canola oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons light brown sugar
  • 1/4 teaspoon McCormick® Dill Weed
  • 1/4 teaspoon McCormick® Smoked Paprika

INSTRUCTIONS

  • 1 Preheat oven to 425°F. Moisten carrots lightly with water. Place carrots on shallow baking pan. Sprinkle evenly with salt, rolling to coat well.
  • 2 Roast carrots 40 minutes or just until tender. Cool completely. Rinse to remove excess salt.
  • 3 Meanwhile, place remaining ingredients in small bowl, whisking to mix well and dissolve sugar. Use a veggie peeler to cut carrots into ribbons. Place ribbons in large resealable plastic bag. Add brine mixture, turning to coat ribbons evenly.
  • 4 Refrigerate at least 1 to 2 days to develop flavor, turning occasionally. Serve carrot lox on toasted bagels or enjoy as part of a charcuterie board.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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